Dairy Free Lasagna with Cashew Cream Ricotta

Lasagna Slice

When I asked which recipes you would like healthier versions of, the most popular response was PASTA! More specifically, lasagna. This recipe took a few tries, but I think I created something that is so close to the real thing, you won’t even know it is dairy-free. The key is the Cashew Cream Ricotta. I use coconut milk in my recipe to give it a very rich & creamy flavor and texture. It also increases the healthy fats to keep you feeling full and satiated long after you’ve eaten this meal. I can’t guarantee you won’t go back for seconds though… it’s that good. I’ve linked to the brands I used below (my favorites) but feel free to interchange with your favorite versions!

Cashew Cream Ricotta:

Ingredients:

  • 1 1/2 cups raw cashews (I get mine at Trader Joe’s)
  • 3/4 cup coconut milk (also Trader Joe’s)
  • 1 tbsp apple cider vinegar (Bragg’s is my favorite)
  • 1 clove garlic (or 1/4 tsp garlic powder)
  • 1/2 tsp himalayan sea salt
  • 1/2 tsp cracked pepper
  1. Blend all ingredients together. Easy Peasy. It should be thin enough to pour. If not, add water slowly to thin out consistency.

 

Dairy Free Lasagna with Cashew Cream Ricotta:

Ingredients:Lasagna with Fork

  • 1  medium size zucchini (shredded)
  • 1 lb. of grass-fed beef
  • 32 oz jar of marinara sauce (I love Rao’s)
  • 2 tbsp Italian seasoning (I love Balanced Bites blend)
  • 1 box of Cappello’s Grain free lasagna noodles (you can use a different brand, but cooking times may change)
  • Cashew Cream Ricotta (recipe above)
  • Extra Virgin Olive Oil for drizzling (I love Kasandrinos)
  • Sea Salt and Cracked pepper to taste (for seasoning the beef)
  • Fresh basil (optional for garnish)

To Make:

  1. Preheat oven to 350 degrees.
  2. Shred your zucchini using either a food processor, or a cheese grater.
  3. Cook ground beef in a (preferably) cast iron skillet over medium high heat until thoroughly browned. Season with salt, pepper, and Italian seasoning.
  4. Add shredded zucchini to the pan with the beef and simmer to evaporate some of the water that will come out of the zucchini.
  5. Layer 2 sheets of lasagna noodles at the bottom of an 8×8 baking dish.
  6. Add 1/4 of your sauce on top of the noodles.
  7. Layer 1/3 of your beef/zucchini mixture over the sauce.
  8. Spread the 1/4 cashew ricotta “cheese” evenly over the beef/zucchini.
  9. Repeat steps 5-8 two more times.
  10. Layer 2 more sheets of lasagna noodles on top.
  11. Add remaining 1/4 sauce and 1/4 ricotta to the top.
  12. Take a fork and swirl it around a bit to create a cool marbled design on the top.
  13. Top with a drizzle of  EVOO, and a sprinkle of sea salt & pepper.
  14. Bake covered with aluminum foil for 30-40 minutes until warmed throughout.
  15. Let lasagna cool for 5 minutes before cutting into large even squares.
  16. Serve with some fresh chopped basil for garnish if desired and enjoy! 

Lasagna Side View

xo,

brooke-signature

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